Lemon Poppyseed Crumb Muffins Recipes

LEMON POPPY-SEED MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
• In a large bowl, cream the butter and sugar until fluffy.
• Add the egg yolks, one at a time.
• Beat well after each.
• In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
• With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
• Beat just until smooth.
• In another bowl, beat the egg whites until soft peaks form.
• Gently fold them into the muffin batter until blended.
• Spoon the batter into the prepared pan, 3/4-full.
• Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes before removing to cool completely.
• I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

LEMON POPPY SEED MUFFINS WITH STREUSEL

Steps:

• Preheat the oven to 425°, and mist a jumbo muffin tin (with 6 wells) with cooking spray.
• Prepare the streusel topping by combining the sugar with the melted butter; then, add in the flour and pinch of salt, and using a fork, mix/fluff together until a moist crumble forms (texture will be a bit like wet sand); place into fridge to keep cold.
• To prepare the muffins, add the flour, the sugar, the baking powder, salt, poppy seeds and lemon zest to a large bowl, and whisk together to blend; set aside.
• In another medium size bowl, whisk together the buttermilk, eggs, sour cream, vanilla and melted butter until smooth; add these wet ingredients into the dry ingredients, and gently fold together just until combined, taking care not to over mix the batter.
• To prepare/bake the muffins, break the cold streusel up a bit into chunks with your fingers; then, spoon the batter equally into the prepared muffin tins, sprinkle equally with the streusel topping, and bake at 425° for 8 minutes; then, reduce the heat to 350°, and bake for an additional 16-17 minutes, or until the muffins are just baked through. (I like to turn my muffin tin half-way through baking.)
• Allow the muffins to cool in the tin for 5 minutes, then gently/carefully remove and allow them to completely cool on a wire rack.
• Whisk together the ingredients for the glaze, and drizzle over top of each cooled muffins.

LEMON CRUMB MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

LEMON-POPPYSEED CRUMB MUFFINS

Steps:

• Preheat oven to 350 degrees F. Sift dry ingredients together in a medium bowl.
• In a separate bowl, whisk eggs, then add sour cream, butter, and lemon juice. Continue to whisk until smooth. Fold lemon zest and poppy seeds into egg mixture.
• Fold all dry ingredients into egg mixture. Blend well.
• Mix streusel ingredients with fork till crumbly.
• Spray muffin tins and fill with batter. Top each muffin with 1 T streusel and bake for 18 to 20 minutes.
• Meanwhile, make lemon glaze by mixing powdered sugar with lemon juice 1 Tablespoon at a time, till it's "drizzle" consistency.
• Remove muffins from oven and immediately poke each several times with a toothpick. Drizzle top of each muffin with lemon glaze.

POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees and line a muffin tin with muffin liners.
• In a large bowl whisk together milk, sugar, oil, eggs, poppy seeds, vanilla extract, and almond extract.
• Sift together flour, baking powder and salt then add to the wet ingredients and whisk until combined.
• Scoop batter into muffin liners (an ice cream scoop works well for this).
• Bake for 20-22 minutes until a toothpick comes out clean.

CREAM CHEESE CRUMB LEMON POPPYSEED MUFFINS

Steps:

• Preheat the oven to 350. Line a muffin pan with paper liners (12 standard or 6 large). I find it helpful to lightly spray the paper liners with non-stick baking spray so that the muffins don't stick.
• In a bowl, use an electric mixer to beat the cream cheese, sugar and lemon zest for two minutes until smooth. Scrape down the bowl and beat in the eggs, milk and lemon juice. (You need 1/4 cup of lemon juice, so measure the juice you squeeze from the lemons and use 1/4 cup.)
• In a separate bowl, sift together the flour, baking powder, baking soda, salt and poppy seeds. Add the dry ingredients to the wet and use a whisk to quickly whisk the batter together just until there are no visible streaks of flour. Batter should be thick and pillowy. Divide the batter evenly between the muffin cups.
• In a bowl, use a fork to stir together the melted butter, 3/4 cup of the flour, sugar, salt and poppy seeds to form a moist, crumbly dough. Add the remaining 1/4 cup flour and stir until moistened and crumbly.
• Pile the crumb topping over the batter. It may seems like too much crumb topping, but after baking, it's going to be just the right amount, so use up all the crumbs.
• Bake standard-sized muffins for 18-20 minutes and large muffins for about 30 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool the muffins in the pan for about 5 minutes, then carefully remove and set on a wire rack to cool.
• While the muffins are still hot, make the drizzle. Combine all ingredients in a small bowl with a spoon until smooth, adjusting the amount of lemon juice or powdered sugar as needed for a thick, drizzly icing. Drizzle the icing over the hot muffins. If any crumbs have fallen off, you can pile them on top of the drizzle, which will help them stick.
• Cool the muffins for 15-20 minutes, then serve warm.

PERFECT LEMON POPPY SEED MUFFINS RECIPE

Steps:

• Preheat oven to 425 degrees. Line a standard size muffin tin with liners OR spray the wells generously with non-stick baking spray.
• In the bowl of a stand mixer, beat butter on medium speed until light and fluffy, about 2 minutes. Add sugar and lemon zest, beat on medium-high for 4 minutes, scraping down the sides as needed. Add vanilla extract, mix to combine. Add eggs one at a time, mixing well after each addition.
• In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
• With mixing speed on low, alternate adding 1/3 of the dry ingredients and the sour cream at a time until everything has been added. Mix just until combined, do not overmix. Let the batter sit for 10 minutes.
• Using a large cookie scoop, divide the batter in between the 12 liners. Place in the oven to bake for 5 minutes at 425 degrees, then reduce the temperature to 400 degrees and continue baking for 14-16 minutes or until full set in the centers.
• Remove from the oven and allow to cool in the pans for 6 minutes before transferring them to a wire rack to cool completely.
• To make the glaze, in a small mixing bowl whisk together the powdered sugar and lemon juice until smooth. Drizzle over warm muffins. Allow to set before serving.